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Easy and Healthy Guacamole Dip Recipes

If I could choose only one fruit to eat for the rest of my life, avocados would receive serious consideration. Not only are avocados creamy and delicious, they are abundant in healthy raw fat, fiber, vitamin K, folate, vitamin B6, and vitamin C.

If eating avocados straight up isn't your thing, give one of the following easy guacamole dip recipes a try. It's near impossible to mess up a guacamole recipe, and freshly made guacamole is far healthier than commercially prepared varieties, which sometimes don't even contain real avocados.

Scoop flesh of ripe avocados into a large bowl. Add all other ingredients and mash lightly with a fork. Mash just enough to evenly distribute ingredients and break down avocado into chunky portions. If you want good texture, don't mash too much; mash just enough to evenly distribute the ingredients and break down the avocados into chunky portions.

Enjoy these simple and delicious guacamole dips with baked corn chips, baked crackers, or a whole grain pita. The lemon or lime juice will prevent the guacamole from browning for a few hours. To prolong freshness, arrange the avocado seeds in the serving bowl with the guacamole.

If you have a favorite guacamole recipe that could change a person's life for the better, please consider sharing it in our comments section below. Thank you. :)

Please note: As long as you don't use salt, these recipes are suitable for the Full Body Cleanse program.

Comments

I've always loved guacamole, having been raised in Texas where there are plenty of Mexican restaurants to enjoy it in, and I've only recently began to make it myself. I add corn to mine for some extra nutrition and texture. I finely dice both the red onion and corn in my Vita-Mix then combine it with the avocado, cilantro, lime zest, juice and tomatoes before letting it sit in the fridge for a few hours so that all the flavors combine. A delicious, healthy treat!

I also add minced garlic clove, ginger root,chopped walnuts.
Try just avocado with your favorite fruits.Bananas are good.
Great on celery ribs,as a crudite dip,on baked salmon,organic turkey/chicken breast tenders - just about anything - even as a smoothie with skim milk, ice, and a bit of honey - acquired taste - omit the garlic. LOL

If I were to choose only one fruit to eat for the rest of my life, I would choose the coconut. The best and healthiest and I could really survive on this fruit alone. It has medium chain fatty acid. It is high in lauric acid (also found in mother's milk).

Actually, coconuts are really nuts. They are the large seeds/nuts of the Cocos nucifera palm tree and they are green on the outside, with a layer of white, which encases the brownish endocarp that most people recognize as the typical coconut.
Some stores carry young white coconuts, which are young green coconuts that are machine hulled to a certain shape. These are my favorite for drinking coconut water. Simply crack the top open in an even circle and pour out the water. In my opinion coconut water is the most hydrating liquid known to man. No other drink in its pure form is as hydrating, quenching, and satisfying to me as the water from a fresh, unmolded coconut.

Other than using them in guacamole, I also enjoy avocados with sashimi, sweet potatoes, and in salads. When I cut my own sashimi I usually eat it with thin avocado slices. I like the combination of the fish fat and the plant fat. When I eat a baked sweet potato, instead of putting butter on it, I prefer to use mashed avocado and ground cumin. This combination works quite well in my opinion. Sliced avocado is also great to add to salads as it helps to thicken up the dressing(I use oil with lemon and/or vinegars). A good idea for a salad includes diced avocado, onion,(bell pepper), tomato, lemon juice, black pepper, balsamic vinegar, and a little olive oil. Enjoy that healthy fat and make sure they're ripe.

And thank you Dr. Ben Kim for providing a high quality, objective health newsletter with information that is so clear and organized that it is easy to comprehend. Thanks for putting in the work so that I don't have to.

As avocados ripen, they go from a brighter, lighter green to a darker, duller green. They also start out hard and as they ripen become progressively softer. I usually go by a combination of the softness and the color.
Personally I prefer to buy hard, green avocados before they are ripe and let them ripen in my kitchen, where I know they won't be bruised. Once they soften they will be much more susceptible to damage.
Once they are relatively soft to the touch, they are around the time of ripeness. Try them at different times and see how you like them. Its a good idea to use slightly less soft/ripe avocados if you want them to maintain the desired cut and its good to use the slightly softer/riper avocados for when you want them mashed or mixed well with other ingredients, as in a guacamole.

Buy them green and let them darken as it will take a couple of days. To test for ripeness, gently press on the stem end and if it gives a little, it is ready. Do not press on the fruit anywhere else as it will cause bruising.

If you buy them ripe, the chances are pretty good that they will be bruised as most people don't know to only push on the stem end to test.

This is one of my favorite sandwiches. I make an avocado sandwich with an Italian twist.

As soon as I cut and slice the avocado, I drizzle it with lemon juice. Then I toast 2 slices of sprouted grain bread, add sliced avocado, sprinkle on sea salt, pepper, dried basil and oregano, a slight drizzle of extra virgin olive oil and slices or red or yellow onion.

I also use the Italian seasonings - plus a small clove of minced garlic or garlic powder - when making guacamole when I don't have fresh cilantro or tomatoes.

As I am reading this, I am enjoying my own delicious avocado creation for breakfast. One ripe avocado, mashed with a little bit of banana, fresh-squeezed lemon juice on top (I chose Meyer lemon), and a couple of drops of stevia for sweetening. I highly recommend it!

To many people, it seems odd to eat avocado as a sweet dish, but the Brazilians make delicious avocado smoothies and avocado mousse for dessert!

That's right about us Brazilians and our "abacate" ... I grew up with avocado smoothies for breakfast. Milk, sugar and avocado in a blender; poor over ice and drink! My grandpa from the Netherlands had one smoothie almost every morning at his farm in Brazil. I think the fresh milk really was a plus on taste.
I never had avocado in salads or salty dishes until I saw it used that way in the US. I love it sliced over a bison burger with ricotta cheese and tomatoes. Goat cheese goes well too on that one :-)

I just tried this recipe and its very tasty, so its going into my tried and liked it, recipe book. Thank you very much for sharing it. I will be trying the other recipes and will let yous know how I go.

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The contents of this website are the opinions of Dr. Ben Kim unless otherwise noted. The information on this website is not intended as personalized medical advice and is not intended to replace the relationship that you have with your primary care provider. Any decisions you make with regard to your daily choices and medical treatments should be made with the help of a qualified health care provider.